La Boquerona Restaurant

Victorian Anchovy Festival

From September 25th to September 29th

It is one of the emblems of Malaga that reaches its peak when the summer ends ... or not, depending on how you look at it. If we stick to the most purist definition of the Victorian anchovy, it is a fish from Malaga of about 5 to 7 centimeters, which has not yet reached maturity, and owes its name to the time of year in which it is fished, which approximately coincides with the feast of Virgen de la Victoria. Between summer and autumn, they have an interesting proportion of fat, as they are preparing to start a migration that will take them to the interior of the Mediterranean. In addition, the diet provided by the extraordinary plankton from the Malaga Alboran Sea also provides extra quality notes. Tradition calls for frying them in abundant olive oil, in "bouquets" of five, joined by the tail, and accompanying them with a salad of roasted peppers.

Reservation at La Boquerona Restaurante